Crispy Moroccan carrots

Orange & thyme syrup, tahini & harissa rippled yoghurt

Crispy Moroccan carrots

Crispy Moroccan carrots

Serves 6
Cooks In50 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
  • Calories 239 12%
  • Fat 11.6g 17%
  • Saturates 2.1g 11%
  • Sugars 10g 11%
  • Salt 0.9g 15%
  • Protein 5.1g 10%
  • Carbs 30g 12%
  • Fibre 4.3g -
Of an adult's reference intake
Recipe From

Veg

By Jamie Oliver
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Ingredients

  • 12 baby carrots
  • 3 oranges
  • 3 fresh bay leaves
  • 3 sprigs of fresh thyme
  • 4 sheets of filo pastry
  • olive oil
  • runny honey
  • 2 tablespoons sesame seeds
  • 1 tablespoon tahini
  • 2 teaspoons rose harissa
  • 6 tablespoons natural yoghurt
Tap For Method
Recipe From

Veg

By Jamie Oliver
Tap For Ingredients

Method

Preheat the oven to 200ºC/400ºF/gas 6. Scrub the carrots, then cook in a pan of fast-boiling salted water for 10 minutes, or until just tender, then drain. Finely grate half the orange zest into the empty pan and squeeze in all the juice. Place on a medium heat, add the bay, thyme and a good pinch of sea salt, then cook until syrupy, folding the carrots back into the glaze to coat. Leave to cool.

One by one, lay out the filo sheets, rub with oil, then cut lengthways into 3 strips. Place a carrot at the bottom of each and roll up like a cigar, squeezing lightly to seal (don’t worry about being too neat). Repeat with the remaining carrots and filo, placing them on a baking tray as you go. Brush each lightly with oil, then roast for 20 minutes, or until lightly golden and crisp, drizzling with a little honey and scattering with the sesame seeds for the last 5 minutes.

Stack the carrots on a board, scattering over any sesame seeds left on the tray, then swirl the tahini and harissa through the yoghurt and serve alongside.

Tips

People love this as a nibble, starter or side, and are always surprised if you use different coloured heritage carrots – pink, purple, yellow . . . whatever you like!

Recipe From

Veg

By Jamie Oliver